Originally Posted by
damascusblade5
I like to slow cook it till tender, then just roll it in flour and fry in butter, no need to cover the taste with a bunch of spices or other junk. My grandson has 3 in the freezer now and tomorrow night it will be squirrel and gravy.
I just like to pan fry my deer meat(venison) and season with salt and pepper. However, a family member doesn't have good teeth and prefers to slow cook the meat because it's more tender and easier to chew. You have an excellent idea I'd like to try... the slow cook method, then pan fry afterwards. The frying adds a new taste, so I'm anxious to taste that.
...no need to cover the taste with a bunch of spices or other junk.
I wouldn't call it "cover the taste". More like complimenting the taste that already exists. It's like McDonald's fries. When I use ketchup, I'm sure not "cover the taste", but rather compliment the salty, greasy, great taste that's already there. LOL!
Thanks for the feedback.
iSnipe